Over the years, I've tried different berries, different Jello flavors & different cake mixes, and really, you can't go that wrong, you just have to get it all in the pan and dish it up... you will love it. I promise.
Berry Jello Cake
1 white cake mix
- 4 eggs
- 1/2 c. water
- 1/2 c. oil
- 1 c. sour cream
- 1 pkg. white chocolate pudding mix
1 pkg. frozen berry medley
- ½ c. sugar
1 small pkg. raspberry Jello
- ¾ c. water
1 8oz. pkg. frozen whipped topping or some whipped heavy cream
Mix & bake white cake mix according to above directions and cool completely. While cake is cooling, thaw berries in microwave, cover with sugar, and mash with potato masher or processor. Let sit to bring out juices and flavor of berries. When cake is cooled, boil water for Jello, dissolve Jello pkg. completely, and instead of adding cold water, pour Jello into berry mixture. Poke very large holes in cake, or fork up completely. Pour berry Jello mixture over cake, except for about ¾ cup. Mix whipped topping into reserved berry Jello mixture, and spread over cake. Refrigerate until Jello is set, at least 2 hours, preferably more than 4.
This is what the cake looks like, completely forked. Don't be afraid of cake violence.
Tips: I love Betty Crocker cake mixes because they're so moist. I've tried putting an extra pudding mix in this cake, and the consistency just doesn't work as well as leaving it out.
Wild Strawberry is another great flavor for this, as well as blackberry fusion. Seriously. How can you go wrong with berry flavored Jello?
And if you reserve too much berry mixture for the whipped topping (1 cup or more), it separates the whipped topping, as in the picture. Still good, especially if it has time to set well; just a heads-up.
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